Pumpkin Dump Cake
Pumpkin Pie Dump Cake gets it’s name by dumping the ingredients into the baking dish. It is like a pumpkin pie and a spice cake all in one!
A SIMPLE PUMPKIN DESSERT
So the words “dump cake” probably don’t sound very appealing, right? It’s probably not the best word to use but its the one most commonly used words for these types of desserts where you “dump” all the ingredients into a dish and bake. Even though the name may not sounds super appealing, I promise these are some the easiest and yummiest desserts to make!
I am not a good baker at all. However, I made this cake this morning for a small family get together, and it turned out perfect and delicious!!! Even a non-cook like me was able to turn out a terrific cake. Everyone loved it, and I will definitely be making it again!
– Bobbie
FREQUENTLY ASKED QUESTIONS:
Because you “dump” everything into a baking dish and bake. The easiest form of a dump cake is fruit pie filling poured into a 9×13-inch baking dish then that is sprinkled evenly with a cake mix. Then melted butter is poured over the top. You can also mix the cake mix and butter together first then sprinkle over the top of the pie filling.
They are similar to cobblers in that you have a fruit filling on the bottom of a baking dish and a cake-like topping. In the case of dump cakes, it is a boxed cake mix with melted butter.
Yes you can. However, many people find it too sweet (since it has added sugars) when combined with the sweet cake mix. So just remove the sugar that is in this recipe. It is definitely an option though if you want to try it.
They do not need to be refrigerated. However, if you want them to last longer than a couple of days, you could cover and refrigerate which will help it last for up to 5 days.
Yes. As long as it is wrapped well to protect against freezer burn (wrap in plastic wrap then aluminum foil) and it can be kept frozen for 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- canned pumpkin puree (not pumpkin pie mix) – sometimes the cans will just say 100% Pumpkin.
- evaporated milk – it needs to be evaporated NOT sweetened condensed milk. Those are two very different things. Sweetened condensed milk is just like the label says – it is sweetened. It is also very thick. Evaporated milk is not that thick and it has not been sweetened. Evaporated milk is simply milk that has been reduced and the excess water boiled out of it. See my ingredient picture below. It comes in a can.
- eggs – if you have time, allow the eggs to come to room temperature. This will help them mix into the batter easier.
- sugar – You can certainly reduce the amount of sugar or don’t add any extra sugar. I will leave that up to you.
- ground cinnamon – I know we are using a spice cake mix but I think it’s important to season the pumpkin mixture as well.
- spice cake mix – you could technically use a yellow cake mix but the spice cake mix is going to give you so much more flavor.
- butter – if you didn’t want to melt the butter, you can cut it into slices and then put the slices evenly on top.
HOW TO MAKE PUMPKIN DUMP CAKE:
Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. I like to use the kind that has flour in it. In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquid-y.
Pour this mixture into a baking dish. Sprinkle dry cake mix on top of pumpkin mixture.
Take melted butter and drizzle all over the top. Bake for about 55-60 minutes. It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools.
Let it cool for at least 30 minutes before slicing and serving. I like to heat each piece up in the microwave for a few seconds before serving since I enjoy eating it warm. Dollop each serving with a bit of whipped cream and a candy pumpkin (if you’re feeling festive)!
CRAVING MORE RECIPES?
- Pumpkin Poke Cake
- Strawberry Dump Cake
- Cherry Dump Cake
- Pumpkin Cobbler
- Crock Pot Apple Dump Cake
- Blueberry Dump Cake
- Oreo Dump Cake
- Peach Dump Cake
- Pumpkin Honey Bun Cake
- 40 Best Pumpkin Recipes
Originally published: October 2012
Updated photos & republished: August 2025
Pumpkin Dump Cake (+Video)
Ingredients
Instructions
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine 15 ounce can pumpkin puree, 12 ounce can evaporated milk, 3 large eggs, 1 cup sugar and 1 teaspoon ground cinnamon until well-combined. It will be very liquid-y.
- Pour this pumpkin mixture into the baking dish.
- Sprinkle 1 box spice cake mix evenly on top of pumpkin mixture.
- Drizzle 1 cup (2 sticks) unsalted butter, melted over the top.
- Bake for about 55-60 minutes.
- It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools.
- Let it cool for at least 30 minutes before slicing and serving.
Video
Notes
- Please see my Frequently Asked Questions and post above for commonly asked questions and substitutions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this cake yesterday for my 74th birthday. I was craving a pumpkin dump cake and I couldn’t locate my original. It was really delicious! My daughter thought it was the best cake I’ve ever baked. Since I didn’t use a spice cake mix because I had a yellow cake mix on hand I would like to add additional spices into the pumpkin batter.. any suggestions from you season bakers?
It was wonderful! I will make this again. Several people asked me for the recipe!
Made this last minute for Thanksgiving and it was delicious. Better yet, it was very easy. Will definitely make again.
I add scoops from a tub of Philadelphia no bake cheesecake filling & swirl in the pumpkin mixture. You have to use the pre-made kind from the tub, tried it once with box mix & it came out runny. It is fine to bake it & comes out delicious with a scoop of whip cream on top. Kinda tastes like a pumpkin roll cake, but much easier to make.
Making this for the second time: this time for a bake sale- Everybody liked it the first time so I know it will be a hit! Thanks for sharing!!
Absolutely awesome. Simple, easy, and turned out exactly like these pictures. Baked perfectly in the time given. Our whole group enjoyed it. Definitely a keeper.
I added a cup of chopped pecans on the cake mix. Then I put a cup of sliced butter pats evenly around the cake. My husband said it is his favorite dessert yet!!
This recipe caught my eye and I was wondering if I could sudstitute the sugar for artificial sweetener. I’m diabetic so full sugar is not on my diet.
Hi Patty, I don’t see why not! I like to use Splenda for baking since it’s a 1:1 substitution 🙂
Only used 2/3 cup sugar and added pecans on top. It was delicious! Tasted even better the next day!
I chose to make this Pumpkin Dump Cake & I’m so glad I did. It is so perfect!
It tastes like heaven. I added some pecans on top which roasted while baking- I really like the simplicity of the recipe. I can’t wait to share it with friends. Thank You !
can I make cupcakes instead of cake ?
I don’t think this translates well to cupcakes but having said that, I’ve never tried it 🙂
I love pumpkin but I have family members that prefer sweet potatoes. Could I substitute sweet potato puree for the pumpkin?
I don’t see why not!
Can’t wait to try this recipe
Love this recipe. Can I make this as cupcakes for easier serving at a potluck?
Unfortunately it doesn’t come together well as cupcakes. You can certainly try but I don’t know how well it would hold up.
Amazing! So easy and my whole family loved it!!
Yay!! Thank you Courtney!
I’ve noticed that cake mixes are now 13.25 ounces instead of 15.25 ounces. Will this affect the texture of the cake?
Not Duncan Hines, they are still 15.25 ounces – but yes this still works with those as well.
I can’t have milk, what would be a good substitute for the dairy? thanks!
Whatever you would normally use 🙂 I’m not familiar with dairy free diets, I’m sorry
Oh! My! Goodness! This cake is amazing! The housed smelled so good while it was baking and the cake tasted even better. I will definitely be putting this on my baking list for the holidays.
Best pumpkin recipe ever!!
I loved this recipe! It was super easy and straightforward, will definitely be making this again! I recommend letting it cool at least an hour or just serving the next day. Thank you for the great recipe!
I don’t see why not. I’m sure you could even cut it in half. Sweetness is so subjective though. Just writing this blog, I get so many ranges from people thinking something is perfect, others think not enough & sometimes too much so I always hesitate to describe something as not very sweet or very sweet Lol. But in general, I do find as I get older, some things can be too sweet than when I was younger so I get where you’re coming from.
This is a family favorite. I make this up every Thanksgiving. I use sweetener instead of sugar and I also use pumpkin pie spice. But this this year wanted to try it in the crockpot casserole it it turned out just good.
Yay!! Love hearing that Amanda!! Thanks so much for taking the time to come back and comment. Hope y’all had a fantastic Thanksgiving!
Can this be made ahead and frozen,
Thanks
Grace
Hi Grace! Yes, I don’t see why not 🙂
Butter Pecan cake mix is the best!!
Yum! I have a REALLY good cake recipe on here that uses butter pecan cake mix it’s a southern pecan praline cake with butter sauce. You should try it if you like that cake mix! https://www.thecountrycook.net/southern-pecan-praline-cake-with-butter-sauce/
I have been making this cake for years since you first posted it! It is a family favorite! In fact, I have 2 in the oven as I type this that I am taking to work! It is a perfect dessert!
Absolutely delicious…even better than pumpkin pie by a long shot. Will make this for Thanksgiving & Christmas from now on. GREAT RECIPE!
Just one word… OMGAWD! This “Dump Cake” is the best one I have seen thus far and I have seen many and tried some too. Wasn’t a fan! They were way too sweet for me, but I can adjust the sugar in the pumpkin mixture with this one. I actually can’t wait to try it.
For those people who can’t find spice cake mix in their area, just use a yellow cake and add pumpkin pie spices to it. I would put at least one teaspoon of cinnamon and ginger, half teaspoon of nutmeg and a quarter teaspoon of cloves or double the amount if you like a spicier spice cake. Just a suggestion!
I am not a good baker at all. However, I made this cake this morning for a small family get together, and it turned out perfect and delicious!!! Even a non-cook like me was able to turn out a terrific cake. Everyone loved it, and I will definitely be making it again.
Aww this makes me so happy to hear Bobbie! I love it!! Thank you so very much for taking the time to come back and comment!
Absolutely! There are certainly ways to customize to your own liking for sure!
So easy and delicious !
This was delicious! Easy to make alternative to pumpkin pie. Will definitely make again!
I made yesterday for a book club @ Church and came home with a small piece left! Very well received …
* used a spice cake mix which did have pudding in it — subbed pumpkin pie spice (2t) for the cinnamon and very thinly sliced the butter before placing on top of the cake mix
* used a smaller glass casserole — 9×12 @ top tapering down about 1″ in both directions
Thanks for letting people know that you can use the butter without melting it. Less dishes to wash is better.
Soooooo good!
I’ve made this about eight times just in the last two months. I think I eat more of it than I do giving it away. Slices always hide how much I’ve consumed from the pan. AMAZING!!!! A repeat recipe for sure. I searched five stores in my town for spice cake. Finally used yellow cake mix with spices. Still, AMAZING!!! Thank you.
Just took mine out of the oven! Smells great! The stores didn’t have yellow or spice cake so I just used a white cake and added the spices that go in a spice cake. Hope it works out
So easy and delicious! My husband couldn’t wait for the photo! Will make for Thanksgiving!